Simple roasted fingerling potatoes are tossed with fresh rosemary and olive oil.
Steps
1
Preparing the Potatoes
Ingredients
1 1/2 lb fingerling or small, new potatoes
1 tbsp fresh rosemary
3 tbsp extra-virgin olive oil
sea salt, to taste
freshly ground black pepper, to taste
To start the potatoes, first preheat the oven to 400° degrees Fahrenheit (200° C).
Wash and dry the potatoes. Remove the leaves from the rosemary and finely chop. Drizzle the potatoes with the olive oil and then add the rosemary. Season with salt and pepper and toss to combine.
2
Roasting the Potatoes
Ingredients
sour cream* (optional)
To bake the potatoes, line a tray with aluminum foil. Pour the potatoes onto the tray. Place into the oven and roast for about 10 to 15 minutes.
Check the potatoes by inserting a knife into the thickest part. It should slide out easily. Turn the potatoes over and place back into the oven for another 5 to 10 minutes or until fully cooked through and golden. Place into a serving dish, season with a bit more freshly-ground black pepper and serve with sour cream, if desired.
*Note: For plant-based, use a non-dairy sour cream.
How it can be? So simple recipe and has such an amazing taste! That was very unexpected for me. Here in Russia we have a million of potato recipe but this was a real discovery. Thank you!
Fingerling potatoes are special heritage potatoes that naturally grow small and narrow. Unlike small new potatoes, fingerling potatoes are fully mature when harvested, which contributes to their rich (some say buttery) and complex taste. There are several varieties of fingerling potatoes available, if you cannot find fingerling potatoes you can substitute with small new potatoes.
For more information here is a link to What are Fingerling Potatoes - from Wisegeeks.
Peeling is really a personal choice. These potatoes are very delicate and the skin is tender and flavorful, which is why we did not peel them in this recipe.
I roasted some new potatoes for dinner this evening. They were absolutely delicious! It's difficult to find fresh herbs,such as sage, tarragon, rosemary and thyme, in south east asia countries (or perhaps I haven't search hard enough!). Hence, I used dried mixed herbs in a bottle instead. Nevertheless, my potatoes turned out well! Thanks for the recipe! :)
Hello
I cannot comprehend why you want us to use salt that has been prepared to fit religious requirements. If you want to become a world cooking school, drop the kosher.
Thanks
Solange, as we have mentioned now a few times, we use Kosher salt here at Rouxbe - not exclusively, but many of our recipes use kosher salt, as it is an excellent salt. Again, you can use whichever salt you like. I am going to have to ask that you please stop making comments about the use of kosher salt. As we said have said before, if you are not happy we will refund your memebership. Cheers!
My salt is Kosher.
The reason chefs so often us Kosher salt is because of it's crystalline shape and size make it ideal for pinching just the right amount without it falling through ones fingers, aka tactile control.
Don't worry, no need to wear a Jewish snood when using, though I hear they are coming back into fashion...
I had made these potatoes twice before, and although they turned out great, I could not understand why it was taking twice as long to bake them than what was instructed in the video. Then finally I figured that it must have been that I didn't use a metal tray with foil as instructed. Originally I used a glass dish. The third time I used a metal tray with foil, and they turned out in the time the recipe called for. Guess I learned something new today. Third times a charm, right?
I have made roasted potatoes many times throughout the last 50 years using these exact ingredients, but never ever had any taste so buttery, creamy and delicate as if I mashed them.
Nice light "crunch" with the skin on and husband and kid who hate the skins both had blank looks of disbelief on their faces as to how darn good they were.
Only complaint?
Next time make way less because I couldn't stop eating them!!!!!!
I love these potatoes too and your advice (or warning) is a great one. I eat way too many of these little nuggets if they are sitting around (whole or mashed).... :-)
I'm addicted to Rouxbe. I always hated cooking and I've never actually tried the recipes but there's something about the music/voice/lovely cooking tools and equipment that's mesmerizing. I can't stop watching. It's very zen. Thanks for the entertainment... better than T.V.
I used to avoid roasting potatoes, it seemed to me difficult to bake becouse every time I baked it became dry. Thanks for sharing this recipe. I always learn something new . It´s so simple and easy to bake.
Made this one last night with Yukon Gold potatoes (as that is what I happened to have on hand). These are addicting! I have found as I have been working my way through the Pro Cook Course that my non-convection oven takes longer to achieve the crispy outside (and browning). I cut the potatoes into quarters and roasted on silpat at 475 degrees for about 40 minutes in total (checking on them often). They were soft on the inside and had a nice, slightly crispy outside - absolutely delicious!
Hi Sunnie: Yukon Gold for the win! This potato has a very interesting back story, and has only been around for about 40 years (commercially). They have such a delicate texture, and are almost creamy when roasted. Sounds like your watchful eye and culinary skills created a beautiful dish. Thanks, as always, for your kind words. -Char
i hate to say this but this recipe wasnt good. only half the oil was used, took 10 minutes longer than stated to cook through and because the skin was on the seasoning coundt season the potatoes. where is the consistency on cooking methods of baked potatoes on this site? its confusing?
Taste R •How it can be? So simple recipe and has such an amazing taste! That was very unexpected for me. Here in Russia we have a million of potato recipe but this was a real discovery. Thank you!
Dawn T •Fingerling potatoes are special heritage potatoes that naturally grow small and narrow. Unlike small new potatoes, fingerling potatoes are fully mature when harvested, which contributes to their rich (some say buttery) and complex taste. There are several varieties of fingerling potatoes available, if you cannot find fingerling potatoes you can substitute with small new potatoes. For more information here is a link to What are Fingerling Potatoes - from Wisegeeks.
Jorge A •I made this recipe and peeled the potatoes. I am not sure that peeling is necessary. HELP Jorge
Solange C •Hello I cannot comprehend why you want us to use salt that has been prepared to fit religious requirements. If you want to become a world cooking school, drop the kosher. Thanks
Björn B •My salt is Kosher. The reason chefs so often us Kosher salt is because of it's crystalline shape and size make it ideal for pinching just the right amount without it falling through ones fingers, aka tactile control. Don't worry, no need to wear a Jewish snood when using, though I hear they are coming back into fashion...
Jude O •I have made roasted potatoes many times throughout the last 50 years using these exact ingredients, but never ever had any taste so buttery, creamy and delicate as if I mashed them. Nice light "crunch" with the skin on and husband and kid who hate the skins both had blank looks of disbelief on their faces as to how darn good they were. Only complaint? Next time make way less because I couldn't stop eating them!!!!!!
Riley M •Had this along side some Coq au Vin,and it's the perfect combo. That and a bit of french bread cut on the bias is the perfect meal.
Francisca B •I used to avoid roasting potatoes, it seemed to me difficult to bake becouse every time I baked it became dry. Thanks for sharing this recipe. I always learn something new . It´s so simple and easy to bake.
Liz S •very easy to make and tasted sooo good! i got to use the rosemary that is growing in my yard. :) thanks for making it so easy
Sunnie S •Made this one last night with Yukon Gold potatoes (as that is what I happened to have on hand). These are addicting! I have found as I have been working my way through the Pro Cook Course that my non-convection oven takes longer to achieve the crispy outside (and browning). I cut the potatoes into quarters and roasted on silpat at 475 degrees for about 40 minutes in total (checking on them often). They were soft on the inside and had a nice, slightly crispy outside - absolutely delicious!
Char N • Rouxbe Staff •Hi Sunnie: Yukon Gold for the win! This potato has a very interesting back story, and has only been around for about 40 years (commercially). They have such a delicate texture, and are almost creamy when roasted. Sounds like your watchful eye and culinary skills created a beautiful dish. Thanks, as always, for your kind words. -Char